Dilly Potato Salad

Categories: Harned 1994 | Herb/spice | Salads | Side dish | Vegetables

Serves: 1 Salad

Ingredients:

1 1/2 lb Potatoes
-- steamed, cut in chunks
1 c Peas; cooked and drained
1/2 c Chopped celery

Instructions:
----------------------------------DRESSING----------------------------------
1/4 ts Salt
1 Garlic clove; halved
2 tb White wine vinegar
1 tb Dijon mustard
1/2 ts Sugar
1/4 c Mayonnaise
1/2 c Plain yogurt
6 Scallions; finely sliced
6 tb Fresh dill; chopped
Freshly ground pepper

----------------------------------GARNISH----------------------------------
Fresh dill sprigs

Prepare potatoes and peas. Set aside to cool; add celery.

Sprinkle salt in a salad bowl. Rub garlic around bowl; discard garlic. Add
vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill. Mix until
combined. Add potatoes, peas and celery, along with freshly ground pepper
to taste. Mix together gently. Garnish with sprigs of dill.

Yield: 6 to 8 servings.

From 1991 "Shepherd's Garden Seeds" catalog. Pg. 52. Electronic format by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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